Tomato And Egg Over Rice

Tomato and egg over rice. This dish may just be one of the most easiest dish to make. The only difficult part is cooking the rice. My mom makes this all the time and it’s great comfort food. For 1 person, all you really need is 2 tomatoes, 1 egg and about 2 tablespoons of ketchup (and a squirt of sriracha, recommended).

Recipe after the jump
For 1 person
2 tomatoes
1 egg
2 tablespoons ketchup (the amount of ketchup is really up to you though)
Salt & pepper
1/3 cup water
Oil

Cook the rice first because that will take the longest. I would even wait till the rice is cooked before starting on the tomatoes.

First get a pan or pot (with a lid) on a medium high heat, hot. While that’s getting hot, slice and dice your tomatoes however you like. If you prefer a more chunky dish, then cut your tomatoes into bigger pieces. It really doesn’t matter.

Add oil to the pan/pot and add the tomatoes. *Note if you’re really lazy buy a can of diced tomatoes and pour the whole can in. No cutting involved. Cook the tomatoes for 2 minutes, season with salt and pepper. Add the water and cover the pan/pot. Cook for about 3 minutes or when the tomatoes are soft enough to be mashed with a spoon. Remove lid. At this point you should have a bubbly tomatoey sauce with chunks of tomatoes. I crushed few of the tomato pieces to make it half chunky and half not.

Stir in the ketchup and turn off the heat. While the tomatoes are still hot, add the egg. If you don’t want to be fancy like I did with my egg, go ahead and just stir in the egg. The egg will thicken up the sauce. If you’re fancy like I am, carefully fold and marble only the egg white.

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